Fruit Lattice Coffee Cake

From Better Homes & Garden's "Homemade Bread Cookbook." I think I first made this recipe when I was about 11. The original recipe uses cherry preserves, but you could use any fruit flavor.

• Ready In: 2 hrs
• Serves: 18
• Yields: 2 coffee cakes

Ingredients

• Fruit Filling

• 3⁄4 cup  fruit preserves
• 1⁄2 cup butter, softened
• 1⁄2 cup  almonds, chopped
• 1⁄2 cup sugar

• Coffee Cake

• 2 1⁄2 teaspoons active dry yeast (1 individual package)
• 1⁄4 cup warm water (110 degrees F)
• 3⁄4 cup butter
• 1⁄3 cup sugar
• 1  teaspoon salt
• 4  eggs
• 4  cups all-purpose flour
• 3⁄4 cup  light cream (half 'n' half)

• Lattice Top

• 1⁄4 cup all-purpose flour
• 1  teaspoon water

Directions

1. Soften yeast in the warm water.
2. Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
3. Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
4. Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
5. Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
6. Arrange 8 strips in lattice pattern over fruit filling in each pan.
7. Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
8. Preheat oven to 375°F
9. Bake both cakes for 20 to 25 minutes.